A fun, nostalgic treat for the weekend, try making your own Party Ring Iced Biscuits at home, you’re in for a rainbow filled fun baking project with this recipe.
A Nostalgic Party Biscuit
I’m pretty sure that when you speak to any adult born in or around the 80’s and mention Party Rings, it will transport them back in time to some loud, crazy kids party, possibly having a My Little Pony/Thundercats theme, pass the parcel, a buffet of jam sandwiches, crisps and these little iced biscuits plonked somewhere in the middle.
Let’s face it! No party was the same without iced party rings!
I, for one, like to indulge the child within and enjoy a few of these every so often.
Of course, since I really loved these party rings biscuits, I had to try and make my own iced rings. I discovered that they’re actually really fun to make too! I was actually having so much childish fun in the kitchen as I decorated them, I nearly “forgot” that I was meant to be having a baking day with the boys until I looked up and saw their bored looking faces, watching Mummy have all the icing fun. Oops!
Having colourful kitchen projects is always fun on a baking day, these rainbow doughnuts were certainly fun to make too!
The biscuit mix is really simple and easy to make and if you’re struggling to find something to cut the hole out of the middle, I used an icing nozzle, but a bottle cap may also work.
How to Decorate Your Biscuits
You can decorate these party rings in any colour combination you want. The choice is endless! Since this biscuit recipe makes 30, you have plenty of iced ring biscuits to experiment with.
Now, the icing part takes a little practice. Icing the biscuits can get a little messy, but other than the post bake cleaning, mess is fun too. Just ask my boys and they will certainly confirm this! Try to cut only a very small end off of your piping bag so the icing doesn’t spill everywhere.
Flood and Line Icing
I have used a method called flood and line icing to decorate, this helps to keep the icing on the biscuit without it dripping over the edges but if you don’t have enough time, just ensure your icing is thick enough and spread a thin layer over each biscuit. The taste will be the same of course, they just might look a little messier.
But, if you are happy to munch on messy looking biscuits, I am totally behind you! The taste is priority, right!?
Baking Tips and Guidance
Cutting a really small hole in your piping bag will help to control the level of icing that flows when decorating your biscuits. Don’t rush this step as you’ll end up with a messy result.
Allow time for the line icing to set before you flood the middle, this will ensure the icing all stays in place inside the lines.
Use a toothpick to drag the lines across your biscuits to make the pointy V shapes you see along the lines.
These colourful iced biscuits should be stored in an airtight container, placed somewhere cool for up to 7 days.
Using a concentrated gel food colouring as opposed to liquid will give you a more vibrant result for your iced biscuits.
Using the wider end of an icing nozzle makes the perfect size to cut the hole in the middle.
Decorate the flat side of your iced ring biscuits, this helps to give a more even finish to the biscuits.
Store your biscuits once they have set completely in an airtight container for up to 7 days
Royal icing sugar sets harder than a traditional icing sugar so the result will be very different if you replace this ingredient. I wouldn’t recommend it if you want the best results for your efforts.
Homemade Party Rings Iced Biscuits
For the Biscuits
- 300 g Plain Flour
- 0.5 tsp Baking Powder
- 100 g Caster Sugar
- 100 g Unsalted Butter
- 80 g Golden Syrup
- 1 Egg
- 1 tsp Vanilla Extract
For the Icing
- 450 g Royal Icing Sugar
- 80 ml Water, plus extra for flood icing
- Food Colour of your Choice
To Make the Biscuits
- Mix the flour, baking powder and sugar.
- Add the butter and mix with your fingers or in a mixer until you have a crumbly texture.
- Add the syrup, egg and vanilla and mix together until combined. As soon as it all comes together in a ball, stop mixing.
- Cover the pastry in clingfilm and place in the fridge. Leave to rest for 30 minutes.
- Preheat oven to 170oc (150oc fan assisted)
- On a floured surface, roll your dough out to roughly a 5mm thickness (this is easier to do in batches, place the extra pastry back in the fridge).
- Cut your biscuits out using a cookie cutter, cut a small hole out of the middle of each biscuit.
- Place your biscuits on a lined baking tray with a little space in between each one.
- Bake your biscuits in the oven for 10 minutes.
- Remove from the oven and allow to harden a little before placing the biscuits on a cooling rack.
- Allow to cool completely.
To Make the Icing and Decorate
- Mix the icing and water and whisk for 5 minutes using an electric whisker or longer if doing it manually.
- Mix until the icing forms peaks and turns a brilliant white.
- Spoon some icing into a separate bowl add your food colour and mix until the desired colour is achieved.
- Place the icing into a piping bag and snip the very end off.
- On the underside of your biscuits, outline with the icing around the edge and around the hole in the middle and leave to set for 10 minutes. Leave some aside (and covered to stop it setting for the decoration)
- When all of your biscuits have been lined mix a little extra water into the leftover icing to make it runnier.
- Mix your runnier icing again with your desired colours, place in a piping bag and fill the biscuits in, inside the lines. Be careful as it has a tendency to pour out of the end so this must be done quickly.
- To decorate, use a complimentary colour of your choice with your leftover line icing. Pipe lines across the biscuits and then using a toothpick pull it through in the opposite direction to create points.
- Turn your oven on to the very lowest setting and place your biscuits back in to set for 30 minutes.
Looking for more fun baking projects?
Try these romantic chocolate brownie cupcakes now!
What’s your favourite treat from childhood? Share in the comments below.